 | Roast pork Spanish style. Take a whole pig, remove all the innards and spear a steel rod through the snout. Spread the legs out and tie them with steel wire to cross pieces. |
 | Then place it over a charcoal fire making sure it is high enough up because once the fat starts dripping the fire will flare up. Cook it slowly rotating the pig now and again to make sure it is thoroughly cooked throughout. Be patient – start the process in the morning and by evening it should be ready to carve Just think of all that delicious crackling! |
Sunday, February 07, 2010
Roast pork anyone?
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1 comment:
I think these are great. A bit like shots of slaughter houses, they vividly highlight the raw brutality of meat eating.
As a comfortable carnivore I think it's good to have something like this in the streets to people can make better informed decisions. I know we'll have kids in school who would never in a million years form an association between a bacon on toast and a dead pig.
Great stuff.
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